Crockpot Corn & Lentil Soupcrockpot, poultry, soups-stews, vegetables 1.50 lb chicken thighs; boneless & 1 ; skinless 1.50 cup lentils 1.00 large onion; chopped 3.00 celery ribs; sliced 2.00 tablespoon tomato paste 1.00 teaspoon turmeric 0.75 teaspoon cinnamon 7.00 cup chicken broth 1.00 cup corn kernels; cooked 2.00 tablespoon lemon juice 1 salt 1 pepper Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings. |
